Zucchini Cakes

  • Total Time:
  • Servings: 6

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  • 2 medium zucchini, coarsely shredded and squeezed dry
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons olive oil

How to make this recipe

  1. In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil. Stir in the flour, baking powder and salt.

  2. In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering. Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart. Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes. Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer. Serve hot.

Make Ahead

The pancakes can be cooked early in the day; drain on paper towels and reheat in a warm oven.

Contributed By Published November 2004

483454 recipes/zucchini-cakes 2013-12-06T23:57:10+00:00 Leslie Kunde fall|summer|frying|dinner-party|thanksgiving|side-dishes|6|fast|make-ahead|vegetarian|web-exclusive november-2004,leslie kinde,zucchini cake,side dish,zucchini recipe,vegetarian recipe,vegetable pancake recipes,zucchini-cakes 483454

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